|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||13%|
|Total Sugars 6g|
|Vitamin C 25mg||124%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The original recipe called for "garlic cheese," which is no longer available. You may replace the Velveeta cheese with shredded mild cheddar (2 cups) if you'd like, or use Cheez Whiz in the recipe.
The perfect side dish for a holiday dinner, this broccoli cheese casserole is a great addition to any meal.
2 10-ounces packages frozen broccoli spears
1/3 cup slivered almonds (about 2 ounces)
8 ounces Velveeta cheese
1/4 teaspoon garlic powder
1 10.5-ounce can condensed cream of mushroom soup
1 10.5-ounce can condensed cream of chicken soup
For the Topping:
1 cup breadcrumbs
2 tablespoons butter
Gather the ingredients.
Heat the oven to 375 F. Lightly butter a 2-quart baking dish.
Cook broccoli in salted water until barely tender. Drain and place broccoli in the prepared baking dish.
Sprinkle slivered almonds over the broccoli.
Combine the cheese, garlic powder, and condensed soups in a saucepan. Place the pan over medium heat and cook, stirring, until the cheese has melted and the mixture is well blended.
Pour the cheese sauce over broccoli.
Toss the breadcrumbs with the melted butter.
Top broccoli cheese casserole with buttered breadcrumbs and bake in the preheated oven until the casserole is bubbly and the breadcrumb topping is browned.
Serve and enjoy.